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How to make it

  • for the soup:

  • In a small pan, cook rice normally (1 cup rice to 2 cups water, simmer & cover 20 mins).
  • Cover the bottom of a large stock pot or dutch oven with olive oil and heat on medium until almost smoking. Meanwhile, thoroughly rub chicken breasts with spices. Carefully place chicken into pot; it should sizzle as soon as it hits the bottom. Cook about 10 minutes on each side, then remove & let rest on a cutting board.
  • Dice the onion and add to pot while chicken is still cooking. Dice bell pepper and mince garlic, add to pot. Season vegetables with salt & pepper. As chicken & vegetables start to brown, deglaze the pot with 1/4 cup of chicken stock, and cover.
  • Once chicken is removed, pour in black beans, corn, tomato paste, and remaining chicken stock, and bring to a simmer. Stir in the rice, and continue to stir soup occasionally.
  • When the chicken has rested for about 5 minutes, chop into chunks and add back into the pot. Chop up parsley or cilantro and stir into soup.
  • for the tortilla strips

  • Heat oven to 450 degrees Fahrenheit.
  • Slice tortillas into long strips, about 1/2 inch wide. Spread strips out on a baking sheet so that they are not touching, and brush generously with olive oil. Sprinkle with spices, and bake for about 6 minutes or until golden brown.

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